| 1 | Thaw the roast. |
| 2 | Make deep pokes in the fatty part of the meat next to bone with sharp knife. |
| 3 | Rub the roast with liquid smoke and alae, getting both into the holes. |
| 4 | Wrap roast in ti leaves. |
| 5 | Split banana leaves down middle vein and cover ti leaves. |
| 6 | Wrap in aluminum foil and seal. |
| 7 | Cook for 11 hours in a kamado with a hot fire, using 5 lbs of charcoal or keawe for a hawaiian touch. |
| 8 | Check coals every 2 hours to see if the fire is still hot. |
| 9 | Meat is done when it shreds apart. |
| 10 | Don"t open foil until the last few hours. |
| 11 | Or wrap as directed and roast in an oven at 200 °F for 8 hours |
